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wmill3

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I absolutely loved this casserole.
After reading the reviews I took my left over roast turkey, gave it a rough chop and cooked it in a skillet with a little water and taco seasoning.
The only thing I will do different next time is to put down a thin layer of the soup mixture before layering in the tortilla pieces. Some of the corn tortillas on the bottom were a little dry even with the juicy cooked turkey on top. All in all this recipe is a winner.

Served these to a group of friends this weekend and everyone loved them. Followed the basic recipe with a few changes because of what I had on hand. Used garlic powder, dried parsley, and jarred Parmesan cheese instead of fresh products...it was quicker and the taste was still really good.
Did not have a non-stick sheet pan, lined one with a Silpat and the other with parchment paper. Parchment is the quicker way to go...no clean up.
The main change I made was to NOT return the fries to the bowl and the olive oil after 15 min. They still had plenty of oil and were browning nicely.
I also changed the cooking time/order a bit out of necessity. I wanted the potatoes to be ready when the burgers came off the grill. So I pulled the pans after the 30 min cook and sat them aside. Then just before I was ready to serve them I sprinkled with the seasoned salt and parmesan and put them back in the hot oven for the last 10 min.

300 degrees for 45 minutes is way too hot for too long. My oven is accurate and if anything runs a bit cool. Set the timer for 15 minutes to stir them and they were already browned. After 30 minutes they were beginning to smell burnt. I turned the oven down to 250 and left them for another 5 minutes.
After cooling they taste overly browned...almost burnt. The shells are so over baked that they crumble instead of split. It's easier to eat the entire seed, shell and all...but the taste isn't good.
Suggest turning your oven down to 250 and baking a little longer. I will also try what others have suggested and boil the seeds first in salted water, allow to dry and then roast.

We didn't care for the tang of the artichoke marinade in the sauce. It is extremely salty with salt & pepper on the chicken, the artichokes and the capers. It isn't a bad recipe.. but I won't be making it again without changes.